Ingredients:

  • 1 ½ cups All-Purpose Flour (or Whole Wheat Pastry Flour)
  • ½ teaspoon Kosher Salt (for crust)
  • ¼ cup Granulated Sweetener (Erythritol or Monk Fruit Blend)
  • 6 tablespoons Unsalted Butter, very cold and cubed
  • 3–4 tablespoons Ice Water
  • 1 (15-ounce) can 100% Pure Pumpkin Purée
  • ¾ cup Light Brown Sugar (or equivalent granular zero-calorie sweetener)
  • ½ cup Unsweetened Evaporated Skim Milk (or unsweetened almond milk)
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves
  • ¼ teaspoon Kosher Salt (for filling)

Instructions:

  1. Combine dry crust ingredients (flour, salt, sweetener) in a bowl.
  2. Cut in the cold butter using a pastry blender or fingers until mixture resembles coarse crumbs (pea-sized pieces).
  3. Gradually add ice water, 1 tablespoon at a time, mixing until dough just barely holds together when squeezed. Do not overmix.
  4. Form dough into a flat disc, wrap tightly, and chill for at least 30 minutes.
  5. Press the chilled dough evenly into the bottom and up the sides of a 9-inch pie dish. Crimp the edges decoratively. Freeze the shell while preparing the filling.
  6. Preheat oven to 375°F (190°C).
  7. In a large bowl, whisk together the pumpkin purée and the brown sugar (or sweetener) until smooth.
  8. Whisk in the evaporated skim milk, eggs, and vanilla extract until just combined.
  9. Whisk in all the spices and salt until the mixture is uniform in colour. Avoid over-whisking.
  10. Remove the crust from the freezer. Pour the filling carefully into the chilled pie shell.
  11. Bake for 15 minutes at 375°F (190°C).
  12. Reduce the oven temperature to 350°F (175°C) and bake for an additional 35–45 minutes. The edges should be set, but the centre should still have a slight jiggle.
  13. Cool completely on a wire rack for at least 2 hours before slicing. Refrigerate any leftovers.